Smoked it for around 6 hours until nice and tender at 204. Served with a roasted cauliflower and peppers in a dill pickle cheese sauce, and some fried rice seasoned with a bit of bbq rub.
by WinnerWinnerJKLover
4 Comments
Leen88
anyway must taste cool
BookNoize
Was it dry? Do you prefer it reverse sear like traditional tri-tip cooks? Did you wrap? Did you rest?
Walternotwalter
Love trisket
MelodicNecessary3236
Beautiful – I think easier to cook well as it’s more uniform in shape, thickness and fat
4 Comments
anyway must taste cool
Was it dry? Do you prefer it reverse sear like traditional tri-tip cooks? Did you wrap? Did you rest?
Love trisket
Beautiful – I think easier to cook well as it’s more uniform in shape, thickness and fat